Ingredients
2 salmon fillets
1tbsp capers
2tbsp white vermouth or sherry
scattering of fresh dill (or oregano)
1 large leek
butter and oil
potatoes
Method
Heat oven to 200C fan.
Place the fillets on greased pieces of tin foil. Pour over sherry and scatter capers and dill.
Seal parcels and bake at 200 for 15-20 minutes.
Meanwhile braise the sliced leek in a mixture of butter and oil until soft.
Serve with potatoes.